Corn Chicken with Gnocchi and Pumpkin Vegetables

Remove chicken, season breasts and legs with salt and pepper, roast in lard until juicy. Cut the pumpkin into slices and then into lozenges. Sauté the remaining pumpkin flesh with shallot cubes in butter and extinguish with Noilly Prat. Then soften with chicken stock, whipping cream and saffron and mash very finely in a hand blender, pass through a sieve and season strongly with salt and freshly ground pepper. Blanch pointed cabbage leaves and pumpkin rutabaga in salted water, rinse in iced water and dry on paper towels….

Dressing: Sauté pumpkin rutabagas, pointed cabbage leaves and finished gnocchi in butter and garnish on plates. Arrange breasts and drumsticks and bring to the table with foamed pumpkin sauce.

Tip: Instead of clarified butter, you can also use butter in most cases.

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